Description
My favorite dessert to make has to be cheesecakes. This is just one of many that gets a lot of requests. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!
Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter, melted
- 24 ounces cream cheese, softened
- 1 cup white sugar
- 1 tablespoon cornstarch
- 3 eggs
- 1 tablespoon grated lime zest
- ⅔ cup key lime juice
Instructions
- Combine graham cracker crumbs with butter. Press into the bottom and partially up the sides of a 9-inch springform pan. Refrigerate.
- Preheat the oven to 300 degrees F (150 degrees C). Fill a shallow pan half full of hot water and place on the lower rack to minimize cracking.
- Beat cream cheese
- sugar
- lime zest
- and cornstarch in a large bowl with an electric mixer until smooth and fluffy. Beat in eggs one at a time
- blending just until smooth. Add Key lime juice with mixer on low. Finish mixing by hand. Do not overbeat
- or the cake will crack during baking. Pour batter into the prepared crust.
- Bake in the preheated oven for 55 to 65 minutes
- or until set.
- Turn the oven off
- and let cheesecake stand in the oven for 30 minutes with the door open at least 4 inches. Remove from oven.
- Refrigerate cheesecake 8 hours to overnight
- and up to 3 days.
Servings: 12